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Tuesday, 15 January 2013

Tom Kha Gai or Tom Kha Goong

I am officially completely obsessed with this soup. I don't mean in a 'I like to eat it' way but that I would bathe in it if you weren't going to judge me. I have made 3 batches of it since Sunday (it is Tuesday). I love the smell, the sweet, salty, sour and bitterness, the depth of flavour, the health benefits, how easy it is to make and that my whole family loves it. And it is dairy free...

1. Bring stock and water with galangal, kaffir lime leaves and lemongrass to a simmer. Let simmer for around 30 minutes. You can simmer it with the Thai chillies in it if you want an extra heat kick.
2. Add the coconut milk, fish sauce and sugar. Let simmer for another 5 minute
3. Using a slotted spoon remove the galangal, kaffir lime leaves and lemongrass (and chilies if added) and discard
4. Add the lime juice, chili paste and chicken or shrimp, stir and let it come to a simmer.
5. Add the mushrooms and let simmer for 2-3 minutes to soften
6. Stir in the cilantro and spoon into bowls. Top with a spoon full of sliced tomatoes

About Me

I have been a writer for as long as I remember – stories, diaries, letters and notes that got passed under desks. Now this is the tale of learning to homestead in the big city, attempting to raise a family in a clean and nutritious way, trying be a great mom, a good wife, a helpful friend and contributing world citizen and how to quickly recover from the epic failures of trying all the above. This is my Life as a Mama, Gluten Free Recipe Developer, Food Writer and Wife